Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

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Description

This pork is so festive, and flavorful. Nobody has to know that it’s affordable too. The spice rub and slow roasting method yield for a tender, juicy and delicious roast.

Ingredients

FOR THE PORK:

1 teaspoonSeasoned Salt

1 TablespoonPlus 1 Teaspoon Fresh Rosemary, Finely Chopped

¾ teaspoonsDry Mustard

½ teaspoonsSweet Paprika

½ teaspoonsChinese 5 Spice

½ teaspoonsGround Black Pepper

¼ teaspoonsGarlic Powder

5 poundsPork Shoulder Roast

1 TablespoonCanola Oil

1-½ cupDry White Wine

1 cupChicken Or Beef Stock, Low Sodium

FOR THE VEGETABLES:

1 wholeMedium Onion, Sliced Into Wedges

6 wholeCarrots, Peeled And Cut Into 1 1/2 Inch Pieces

3 wholeParsnips, Peeled And Cut Into 1 1/2 Inch Pieces

1 wholeSmall Rutabaga, Peeled And Cut Into 1 Inch Cubes

1 wholeApple, Cored And Sliced

⅔ cupsDried Cranberries (optional)

1 TablespoonOlive Oil

½ teaspoonsSalt

¼ teaspoonsPepper

4 sprigsFresh Rosemary

FOR THE GRAVY:

1-½ TablespoonPork Fat (that You Skimmed From The Top Of The Pan Juices)

2 TablespoonsFlour

Pan Juices From The Roast Pork

Preparation

1. In a small bowl make a rub by combining the seasoned salt, 1 teaspoon of the finely chopped fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.
2. If there is a thick skin on the fat cap of the pork, remove the skin, but not the fat (fat equals flavor).
3. Rub the seasoning on all sides of the pork. For maximum flavor do this the night before and leave the seasoned pork overnight in the refrigerator. If you do this step right before cooking, it will still be tasty.
4. Preheat the oven to 325 F.
5. Heat a large skillet over medium high heat. When the skillet is hot, add the 1 tablespoon of canola oil to the pan. Brown the pork on all sides; for about 3 minutes on each side.
6. Put the browned pork roast fat side up, in a roaster pan. Sprinkle the remaining 1 tablespoon of chopped rosemary over the fat. Put the pork into the oven.
7. While the pork is roasting toss the veggies, apples and dried cranberries (optional) with olive oil, ½ teaspoon salt, ¼ teaspoon pepper and the rosemary sprigs.
8. After the pork has roasted for 1 hour, remove it from the oven and pour the white wine and the stock into the bottom of the roasting pan. Distribute the veggies around the bottom of the pan. Put the pan back into the oven and roast for about another 1 ½ to 2 hours or until an instant read thermometer reads 170 F.
9. Remove the roast from the oven and put it onto a platter or a cutting board, and cover with foil to rest for 15 minutes or so before slicing.
10. Remove the veggies from the pan and keep them warm.
11. Use a spoon to skim the fat from the top of the pan juices from the roast. Reserve the fat and the juices—you’ll use them both in a second.
12. In a medium pan or skillet over medium heat whisk 1 ½ tablespoons of the pork fat with 2 tablespoons of flour. Whisk and cook for about 2 minutes. This makes for a thin gravy. For a thicker gravy add 3 tablespoons of fat and 3 or 4 tablespoons of flour.
13. Then whisk in the pan juices and bring to a boil. Whisk and cook for a couple of minutes until thickened to your liking. Then keep warm until service.
14. Slice the roast. Arrange the roasted vegetables around the perimeter of a platter, put the pork slices in the middle of the platter, and serve with the gravy on the side.

**Note: This Festive Roast Pork with Root Vegetables can be made in a slow cooker, but please do not skip the browning of the meat.

Find Kari Lindsay elsewhere on the web.

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One Review

I first must say that I did not follow the recipe exactly since I used the crockpot and roasted the vegetable seperatly. The seasoning of the pork was fantastic and cooking it in the slow cooker worked well. Just make sure not to overcook and dry the meat out. I made the gravy with some of the de-fatted cooking liquid which added more of the seasoning flavor to the dish. I will make again and follow the recipe with the vegetables when I have time to watch the oven.